白桦脂醇在肉制品中的应用研究  

Study of the Betulin Application in Meat Products

作　　者：袁秋萍[1] 陈劼[1] 倪婷婷[1] 

机构地区：[1]浙江科技学院,杭州310023

出　　处：《食品工业》2013年第11期78-80,共3页The Food Industry

摘　　要：对白桦脂醇这种全天然新型防腐剂在肉制品中的防腐效果进行了研究。以牛肉为原料,添加白桦脂醇制备肉干,通过破坏性试验和微生物检测试验,来研究白桦脂醇是否具备良好的防腐效果,验证它对微生物的抑制效果。再通过白桦脂醇和乳酸链球菌素的复配进行正交试验,得出最佳抑菌效果。试验结果显示,当肉干的水分含量为20%时,乳酸链球菌素的用量为0.3 g/kg,白桦脂醇的用量为0.5 g/kg,对肉干的防腐效果最佳。Betulin natural preservative effect was studied. With beef raw material, prepared dried meat which had added betulin in, studied if betulin had a good anticorrosive effect with destructive test and microbial test, and verify its antibacterial effect. Through orthogonal combination experiment of betulin and nisin, the best antibacterial effect was gotten. The experiment showed that when the dosage ofnisin was 0.3 g/kg, the dosage of betulin was 0.5 g/kg, the moisture was 20%, and the antisepsis effect was the best for meat products.

关 键 词：肉干 白桦脂醇 微生物检测 天然防腐剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]